July 09, 2014

Salmon & Potatoes Gratin

Angela Seah Thulin (Fun at Sassy's Kitchen) is a Singaporean living in Sweden. She picked up some good tips to make a good potato gratin from the locals & one of them was to boil the potatoes in cream.

I adapted her tip and boiled them in milk instead because I was planning to make a Mornay sauce for my gratin. The Mornay sauce can use the remaining milk from boiling the potatoes.

Here's a really cheesy and creamy potato gratin topped with salmon and cheese!

INGREDIENTS & METHOD

Boil 10 potatoes slices with 1 litres of full cream milk & 1 tsp salt. This is what's left after boiling.

Do not cover your lid as it will boil over.

Marinate salmon chunks with dried oregano herbs and a generous amount of salt.